Meat processing, improving quality
This book addresses what defines meat quality in the minds of consumers, and the ways these quality attributes can be maintained or enhanced during processing.
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| Auteurs principaux: | , , |
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| Format: | Livre |
| Langue: | English |
| Publié: |
CRC Press LLC and Woodhead Publishing
2011
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| Sujets: | |
| Accès en ligne: | https://scholar.dlu.edu.vn/thuvienso/handle/DLU123456789/25623 |
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| Thư viện lưu trữ: | Thư viện Trường Đại học Đà Lạt |
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